Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.3
  • Total Fat: 8.7 g
  • Cholesterol: 74.7 mg
  • Sodium: 1,757.1 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 35.9 g

View full nutritional breakdown of Slow Cooker Chicken Tortilla Soup calories by ingredient


Introduction

Note: The toppings (Monterey Jack Cheese and Tortilla Strips) were not included in the nutrition calculation
http://www.bakedbyrachel.co
m/2012/09/slow-cooker-chicken-tortilla
-soup/ Note: The toppings (Monterey Jack Cheese and Tortilla Strips) were not included in the nutrition calculation
http://www.bakedbyrachel.co
m/2012/09/slow-cooker-chicken-tortilla
-soup/
Number of Servings: 4

Ingredients

    1lb chicken breast, trimmed
    15oz can sweet whole corn kernels, drained
    15oz can diced tomatoes
    5C chicken stock
    3/4C onion, chopped
    3/4C green bell pepper, chopped
    1 serrano pepper, minced
    2 cloves garlic, minced
    1/4 tsp chili powder
    1/4 tsp cumin powder
    1 1/2 tsp salt, divided
    1 tsp ground pepper, divided

    Optional Toppings:
    Monterey Jack cheese, shredded
    Seasoned tortilla strips

Directions

To your slow cooker add first 12 ingredients. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips.

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user KNIGHTJCB.